Ginger-Soy Lamb Meatballs

1lb Ground lamb

1 Egg

2 cloves of Garlic, minced

1 Tbsp Fresh Ginger, grated (microplane works the best!)

¼ cup Onion, finely minced (use a food processor)

¼ cup Tamari (gluten-free soy sauce)

¼ cup Cilantro, minced


1)   Thoroughly mix all of the ingredients in a large bowl

2)   Portion meatballs using a small ice cream scoop onto a baking pan and place into the refrigerator for at least 30 minutes

3)   Sauté meatballs in a medium-high pan until cooked through, turning to cook on all sides

4)   Place cooked meatballs on a baking sheet into a warm oven while Carrot-Coconut Sauce finishes

Grilled Portobello & Smoked Salmon Sweet Potato Hash

2 medium Sweet Potatoes, white, diced

1 medium Sweet Potato, red, diced

1lb Smoked Wild Salmon

2 cups Corn Kernels

½ of a Green Bell Pepper, small diced

2 Tomatoes, small diced (tomato guts removed first)

1 tsp Garlic Paste

8oz Queso Fresco, crumbled

6 ea, Large Portobello Mushrooms, stems & gills removed


1)   Bring a large pot of salted water to a boil, add the sweet potatoes and boil until fork tender, 5-7 minutes

2)   Drain and rinse sweet potatoes under cold water

3)   Crumble salmon into a large mixing bowl and add corn, bell peppers, tomatoes, garlic paste and queso fresco

4)   Toss well to combine

5)   Add sweet potatoes to the salmon mix once cooled to at least room temperature and mix well

6)   Oil the tops and insides of the mushrooms and fill the caps with a large portion of the hash and refrigerate until ready to cook.

7)   Preheat your grill to medium-high

8)   Place stuffed mushrooms on the grill and cook until the mushrooms are tender and the cheese has melted

9)   Serve hot with Rosemary Aioli